Ingredients #

Dough:

• 2 cups flour (Substituting 1 cup for rye or whole wheat will work fine, and lead to a hardier dough)
• 1 teaspoon salt
• 1 teaspoon brown sugar
• 1.5 teaspoon instant yeast
• 1 cup warm water
• 1 teaspoon extra virgin olive oil (EVOO)
  Toppings:
• chopped olives
• chopped garlic
• rosemary
• EVOO

Directions #

1. Heat up water to room temperature
2. Mix in sugar, and yeast. Let rest.
3. In a large bowl, whisk together your flour and salt.
4. In a small bowl, combine chopped olives, garlic, rosemary and a few tablespoons of EVOO. Let rest.
5. Combine the sugar-yeast-water and one tablespoon of EVOO with the dry ingredients and mix together with a spatula until fully combined. The dough should be very wet. I like to describe it as halfway between pancake batter and a country loaf.
6. Pinch and stretch the dough up and fold it onto itself. Do this ~5 times, or until you are satisfied with yourself.
7. Wait 5 minutes, then repeat the previous step >2 times.
8. Let dough rest, covered in a damp towel until doubled in size. Around 1 hour if warm. Up to 3 if cold.
9. Place into an oiled baking pan, I prefer a cast iron skillet.
10. Preheat your oven to 450°F, 230°C. Let dough rest when oven is preheating. Be conservative with this step. Overproving can lead to denser dough.
11. Oil your fingers and press, fingers spread, all the way into the dough until your finger tips touch the metal underneath. Do this until there are dimples roughly every 2cm.
12. Spread topping mixture. I find it nice when an olive is stuck in the dimples.
13. Cook for 20 minutes, or until lightly browned. Pour boiling water in a receptacle in the oven for a crispier crust.
14. Place on cooling rack until eating temperature.